Premium matcha green tea
powder fresh from Japan!
The finest matcha comes from Uji. This region has perfect conditions for producing matcha- misty climate, sloping hills, rich soil and a wide range of temperature between day and night. Uji produces the highest quality gyokuro and matcha.
Matcha is finely ground powder of specially grown and processed green tea leaves. Green tea plants for matcha are shade-grown for about three weeks before harvest, and the stems and veins are removed in processing.
When you drink matcha you consume the leaves. This makes matcha especially potent and energizing. To prepare quality matcha you should use 2 items- a matcha bowl and a bamboo whisk. The chashaku (bamboo spoon) is not necessary. Some customers enjoy using it as it adds to the ritual effect of preparing the tea. This spoon is included in our matcha sets in our catalogue. There are 2 types of gourmet matcha teas- koicha and usucha. These are Japanese Tea Ceremony terms and translate as "thick" and "thin" matcha. Usucha comes from tea leaves that are less than 25 years old. Koichacomes from the first harvest of leaves that area minimum of 25 years old. This delicious and energizing tea comes from tencha- gyokuro leaves that have been steamed and dried. Tencha is stone-ground to a very fine powder. Matcha is uniquely Japanese.
This delicious and invigorating tea has a naturally mellower and sweeter taste and is made thicker for that reason.
Matcha preparation is personal, and there are no rules outside of Tea Ceremony. If you are new to matcha it may take you 2 or 3 attempts to find the concentration that is right for you. Koicha when prepared in tea ceremony is very thick, like syrup. If you whisk thin tea this way it might be somewhat bitter.
While there is a qualitative difference (thick matcha is composed of the highest quality leaves) there is also a significant difference in cost.
When processing matcha the rolling and twisting steps typical to the gyokuro process are skipped. Instead, the leaves go directly into a stone grinder, which pulverizes the leaves into a silky chartreuse powder. The powdery texture is critical to making the wonderful froth.